Roasted Summer Squash and Tomatoes with Roasted Garlic Chive Toast

Here in the northeast, summer in waning, which means we have to savor summer food while we can. What better way to do that than with a big ol' bowl of summer vegetables?

Notes: The only people who wouldn't like this dish are people who hate delicious things (and I guess people who hate vegetables). Roasting the tomatoes gives them a deep, sweet flavor. Roasted broccoli has a nutty taste. And I don't know about you, but I could eat summer squash any old time.

You could easily make this as a side dish if you need to feed a crowd. I love it as is. If you have a garden with a boatload of summer squash, this is a great way to use it up.

Don't skimp on the fresh herbs here. They make a huge difference. If you're not a fan of garlic, do me a solid and just try it. Roasted garlic doesn't have the bite that raw garlic does.

Ingredients:
For squash:
1 large or 2 medium yellow squash
1 large or 2 medium zucchini
2 small heads of broccoli
2 pints of cherry or grape tomatoes
4 tablespoons of olive oil (divided)
1 head of garlic
1 tablespoon herbs de provence
1/2 bunch cilantro
Salt
Pepper

For toasts:
2-4 slices of bread (I used sourdough)
1 small bunch chives
3 tablespoons butter

Directions: Heat oven to 425.

Dice the squash and zucchini into 1-inch pieces. Cut the broccoli into small florets. Split up the head of garlic keeping the skin on each of the cloves. Leave the tomatoes whole.

Using two baking sheets, spread out the squash, zucchini, tomatoes, garlic cloves, and broccoli into one layer (I put the squash on one sheet and the broccoli and tomatoes on the other. I split the garlic between the two). Drizzle each tray with 2 tablespoons of olive oil. Sprinkle the herbs de provence over the squash. Season with salt and pepper. Toss the veggies around with your hands until they're all coated with oil. Bake for 25-30 minutes.

Chop the fresh herbs. Put butter in a small bowl and let it come to room temperature (it needs to be softened) while the veggies are roasting.

Right before the veggies are done, pull the garlic cloves out of the oven. Peel them and make a paste with your knife: slice the cloves and then using the wide end of the knife, mush (technical term) them around on the cutting board. Add the paste and half of your chopped chives to the butter and mash everything together with a fork. Spread half the butter on the bread.

When the veggies are done, pull them out and put the bread in (it takes about 5 minutes). Put the remaining butter and cilantro on the veggies and toss together. Serve the veggies in bowl alongside the toast. Enjoy!